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October 18, 2021

Healthy Recipe: Pumpkin Pancakes

Healthy Eating Recipes

Content sponsored by IBC - Native (195x33)

Limited - Pumpkin Pancakes IBX TOM D'INTINO/for PhillyVoice

Looking for a healthy way to get your fall fix? Treat yourself to these grain free pumpkin pancakes. Made with pumpkin puree, almond butter, and pumpkin pie spice, this delicious recipe is filled with festive flavors that can be enjoyed guilt-free!

Pumpkin Pancakes — makes 2 servings

• 3 eggs
• 1/3 cup of canned pumpkin puree
• 1 tablespoon milled flax seeds
• 1 tablespoon of unsweetened almond butter
• 1 teaspoon of pumpkin pie spice
• 1 teaspoon of vanilla extract
• 1 teaspoon of coconut oil


  1. Whisk eggs in a large bowl
  2. Add pumpkin mix, flax seeds, almond butter, spices and vanilla to bowl
  3. Stir until well combined (or put all ingredients in blender)
  4. Add 1 teaspoon coconut oil to pan on medium-low heat
  5. Use a 1/4 cup scoop to scoop batter and drop into pan slowly
  6. Space other pancakes as needed
  7. Flip once you see a few bubbles on the top of the pancakes
  8. Cook for another 45 seconds. Enjoy!

Nutritional Information:
Calories: 212
Protein: 11.5g
Fiber 3g
Carbs: .5g
Sodium: 97mg

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